Description
A comforting Turkey Pot Pie Casserole topped with flaky Buttermilk Biscuits, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 cups cooked turkey, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for biscuits)
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 cup mushrooms, optional
- 1/2 teaspoon black pepper, optional
- Chopped parsley, for garnish
- Grated cheese, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Chop the onions and mince the garlic.
- Melt a tablespoon of butter in a large skillet over medium heat and add the onion. Sauté until translucent, about 3-4 minutes. Add the minced garlic and vegetables, cooking for another 3-4 minutes.
- Add the flour and stir constantly until combined. Gradually incorporate the chicken broth and heavy cream, stirring until thickened. Mix in turkey, thyme, salt, and pepper.
- Transfer the turkey mixture to a greased casserole dish.
- Mix the biscuit ingredients until just combined and drop spoonfuls over the turkey mixture.
- Bake for 25-30 minutes until the biscuits are golden brown and the filling is bubbling.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container for up to three days. Can be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg